Traditional British Beef Stew and Suet Dumplings

Make the British Beef Stew

1. Gather the ingredients.

2. In a large bowl mix together the flour and the chunks of cooking steak. Make sure all the beef is covered in flour. 

3. In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place it into a Dutch oven or casserole dish. Add the remaining oil to the frying pan, heat again, then add the remaining steak and brown all over. Again, add the steak to the dish.

4. Turn the heat up high and add the brandy to the frying pan, stir well, scraping up all the meat juices on the bottom of the pan. Continue to cook this mixture, taking care not to burn it, until it becomes a sticky glaze.

5. Add the onion, leeks, and carrots to the frying pan, stir them well to coat all the vegetables with the glaze, then tip them all into the dish.

6. Place the frying pan back onto the heat; stir in a third of the stock (1/2 pint) and bring to a boil, scraping all the bits from the bottom of the pan. Once all the bits are released, pour the stock into the casserole.

7. Add the remaining stock, cover with a tight-fitting lid, then simmer gently on the stovetop or in a medium oven (350 F/175 C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much. If it is, add a little boiling water. The meat and vegetables should always be covered by liquid. You can also make this recipe in a slow cooker if you have one.

8. Move on to the next steps for the dumplings.

Make the Suet Dumplings

1. In a roomy bowl, mix the flour with the suet and a pinch of salt. Add 3 tablespoons cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.

2. Divide the dough into 8 to 9 pieces and shape into round balls with lightly floured hands. Leave to one side while you roll the remaining dumplings.

3. After the beef stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste. Add the dumplings to the stew, laying them on the surface at even distances apart. Pop one of the dumplings in the middle as well if you have enough. Cover the dish again with the lid and cook for a further 20 minutes.

4. Remove the lid and you will see the dumplings well-risen; if not, cook for a few minutes more. 

5. Serve hot into warm bowls. Enjoy!